Ripe Nectarine & Toasted Pepita Salad
The combination of juicy ripe nectarine, salty feta cheese, crunchy roasted pumpkin seeds, and lots of crisp romaine lettuce makes this salad superbly satisfying, colorful, and full of flavor and texture. We also love how you can make it, start to finish, in just 10 minutes. It's the perfect appetizer before a dinner party or to bring to a potluck. The simple dressing features sliced shallots, apple cider vinegar, olive oil, water, ground coriander, salt, and a touch of cayenne pepper for some heat. You can use goat cheese instead of the feta, almonds instead of the pumpkin seeds, and plums instead of the nectarines if you prefer.
3 small, thinly sliced
Apple cider vinegar
1 large, or 2 plums, halved, pitted, and cut into wedges
1 large head(s), cut crosswise into 1-inch-wide strips (7 cup)
Uncooked red onion(s)
½ small, thinly sliced
¼ cup(s), crumbled
Unsalted roasted pumpkin seed kernels
1½ Tbsp, or sliced almonds, toasted
- To make the dressing, whisk together the shallots, vinegar, oil, water, coriander, salt, and cayenne in a large bowl.
- Add the nectarine to the dressing and gently toss to coat. Let stand 10 minutes, stirring occasionally. Add the lettuce and onion; gently toss to combine. Divide the salad evenly among 4 plates and sprinkle with the feta and pepitas. Yields 1 3/4 cups per serving.